Olive Pie with Evaporated Milk and Orange Juice
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INGREDIENTS
- 4 cups (600g) soft wheat flour (Farina)
- 4 teaspoons (32g) baking powder
- 2 cups (350g) finely chopped olives
- 1 cup (140g) finely chopped dry onion
- 2 tablespoons (3g) dried mint
- 8 eggs (Medium)
- 1 ½ cups (350ml) sunflower oil
- 2 cups (550ml) evaporated milk
- 1 cup (250ml) natural orange juice
METHOD
- Grease and flour a large round 29 cm baking pan and preheat the oven to 180°C. In one bowl, mix the flour and baking powder. In another bowl, mix the olives, onion, and mint. Place the eggs in the mixer bowl and beat until fluffy. Lower the speed and add the sunflower oil, evaporated milk, and orange juice, then add the flour mixture spoon by spoon.
- Add the olive mixture and mix just once. Lower the bowl from the mixer and gently fold in with a spatula. Don't overmix the olive mixture into the batter, or it will darken our mixture.
- Pour the batter into the pan (if you have a 24 cm pan, make half the batch) and bake in the preheated oven for 50 minutes.
